Far Jiu Lobster

Far Jiu Guk Loong Har

Preparation info

    • Difficulty

      Easy

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About

A wonderful example of the inventiveness of the Cantonese kitchen, this dish is flavored with a very special Chinese wine. It is called Far Jiu, in Cantonese; Hua Tiao, in Mandarin. The reason I give you both names is to avoid some confusion. The wine is one of the several grades of Shao-Hsing wine. Some of them are quite like sherries, and these are what many of my recipes call for. This wine is the best grade of Shao-Hsing. It is lighter, smoother, and very much like a light Cognac in tas